Wednesday, April 25, 2012

Midnight Asparagus with Creamy Eggs

It's finally fresh asparagus season!  Hurray!  In the next few weeks I will probably have a crazy number of asparagus recipes on the blog.  I just can't help myself.  This recipe was one I found on Serious Eats during a recipe garthering/meal planning binge a few weeks ago.  Once I start looking up recipes I can't seem to stop myself!  The thing that I like most about this recipe is how "springy" it is.  Asparagus is essence of spring in vegetable form and once you add in the lemon juice for me it just screams spring.  I'm not certain that it is the most successful asparagus recipe (or egg recipe for that matter) that we have ever done, but it was a really nice meal.  And on top of the taste, it was a super easy one pot meal, which made it even more awesome.

Recipe after the jump!

Midnight Asparagus with Creamy Eggs
Available at Serious Eats

1 1/4 pounds asparagus, tough ends removed, chopped into 1 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1/4 medium onion, diced
1/2 teaspoon kosher salt
1/4 teaspoon fresh-ground black pepper
4 large eggs
1 tablespoon juice from 1 lemon
4 slices crusty bread

Adjust the oven rack so that it is about 5 inches below the broiler. Turn on the broiler, and let it preheat for a couple minutes. Add the oil to a 12-inch oven-proof skillet and place the pan under the broiler for two minutes. The oil and pan should be hot, but not smoking.

Carefully remove the pan and add the asparagus and onion. Stir well to coat the pieces in the oil. Replace the skillet and close the door. Cook until the asparagus and onion are lightly browned, but not mushy, three to four minutes, making sure to stir halfway through.

Remove the skillet and push the onions and asparagus to the sides of the skillet so that the center is empty. Crack the eggs carefully into the center of the skillet. Return the skillet to the broiler and close the door. Cook until the whites are set, but the yolks are still runny, about one minute.

When done, turn off the broiler, and remove the pan. Drizzle the lemon juice on top, and season to taste with salt and pepper. You can eat straight from the pan, or divide the contents between to plates. Serve with the slices of crusty bread.

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